Sometimes, you just want a muffin. I remember growing up on Long Island, I would beg my mom to take me to the neighborhood deli so I could get a “fat free” muffin the size of my head. What? They were “healthy”! Suuure. Well, I now know better (and you do too!) so I created this truly healthy pumpkin muffins recipe for any kind of muffin or cupcake craving. I suggest making a big batch of them, storing them in the freezer, and then thawing as needed. Just take them out the night before you plan on eating ‘em. If you have the time, cut your muffin in half, butter it up, and toast it on a skillet. Added bonus, kids love them!
Healthy Pumpkin Muffins from Go with Your Gut
Makes 12 servings
- 2 bananas
- 1 (15-ounce) can pure pumpkin puree
- 4 eggs
- ½ cup unsalted almond butter
- 4 tablespoons butter, melted
- ½ cup coconut flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 tablespoon ground chia or ground flax seeds, optional
- ½ cup dark chocolate chips or chopped nuts, optional
- Preheat the oven to 350*F. Line a muffin pan with paper liners.
- Combine the bananas, pumpkin puree, eggs, almond butter, and butter in a blender, food processor, or mixing bowl and mix well, mashing the bananas completely.
- Add in the coconut flour, cinnamon, baking soda, baking powder, vanilla, sea salt, and ground chia or flax and chocolate chips or nuts, if using. Mix well.
- Pour the batter evenly among the cupcake liners.
- Bake for 30 to 35 minutes, or until the tops are golden brown.
- Remove from the oven and allow the muffins to cool.